Bacon and Potato Omelette

Bacon and Potato Omelette

No ratings yet
Course Main Course
Cuisine French, Irish, spanish
Servings 4


  • 3 tbsp olive oil
  • 4 potatoes peeled, thinly sliced
  • 1 onion chopped - optional
  • 200 g bacon diced
  • 5-6 eggs
  • Salad leaves to serve
  • salt and pepper


  • Heat the oil in a non-stick frying pan and over medium heat, add the potatoes, onions if using.
  • Cook covered with a lid, tossing every now and then for 5 - 10 minutes until the potatoes are softened. Season generously.
  • Next, crack the eggs into a large bowl, add a good pinch of seasoning, then whisk lightly with a fork.
  • When the onion and potato mixture is cooked, remove from the pan into a bowl and add the bacon to the pan. Cook the bacon for a further 2-3 minutes until crispy.
  • Add the potato back in the pan and toss the bacon and potato together.
  • Pour carefully over the potato mixture the beaten eggs.
  • Cook for about five minutes over medium heat until there is virtually no raw egg mixture left, pushing down the sides with a spatula for a curved edge. Invert on to a flat plate and slide back into the pan.
  • Cook for another 2-4 minutes until just cooked through but still very moist in the centre.
  • To serve, turn the omelette onto a chopping board and cut into wedges.
  • Serve the wedges with salad leaves.
Keyword bacon, eggs, Kevin Dundon, potato